Teach children
how to cook meals

From page 44

bowl. Add shortening and cut it up
with a knife. Using either two
knives criss-crossing, a pastry
blender or fingertips, rub or cut
the fat into the flour until the mix-
ture looks like coarse crumbs. Add
milk all at once and stir 16 times.

Put dough on a lightly floured
countertop and knead nine times.
Pat out about %"* thick. Cut with
the top of a glass into 2’ rounds.
Re-use the leftover bits by squeez-
ing them together and re-cutting.
Those are the Taster’s Choice
biscuits. In other words, the cook
cats them.

Bake at 450°, about 10 minutes
or until golden brown.

Think a minute about the
lessons you have just taught a
child:

— Level measuring

- How to stir and knead

- Pre-heating an oven

- Timing

- And, I hope you explained the
tmporiance of scrubbed hands be-
fore preparing any food.

Once a child learns to make
simple biscuits, show him how to
make cinnamon biscuits.

Pat the dough out in a rectangle.
Top with lavish butter, a heavy
sprinkling of brown sugar and a
good dusting of cinnamon. Roll up
lengthwise. Cut '%’’ thick circles.
Bake as above. .

et

It’s very important to teach a
child to cook a few simple meals.
The easiest are ones we used to call
Oven Dinners. In short, everything
goes into the oven at the same time
and comes out cooked about an
hour later.

This one is a classic.

Child’s Play Oven Dinner

Menu: Meat loaf, Baked

potatoes, Seasoned vegetables

The dinner serves four and there
is enough left-over meatloaf to
make lunchbox sandwiches the
next day.

Simple Meat Loaf
2 tb. lean ground beef
1 small onion, chopped
legg
Y: cup fine dry breadcrumbs (teach
here how to substitute rolled
cracker crumbs)
2 cup grated cheddar cheese
% cup ketchup
dash Worcestershire sauce
dash each, salt and pepper

Mix ingredients together with
scrubbed hands. Pat into a loaf
pan. Bake at 350°, one hour.

When you put the meat loaf in
the oven, place four medium-sized
potatoes alongside. Show the child
how to scrub and prick the
potatoes with a fork so they won’t
explode.

At the same time, open a block
of frozen vegetables. Place on a
double sheet of tinfoil, large
enough to drugstore wrap around
the block. Season and add a jump
of butter. Basic salt and pepper is
a start in the seasoning department
but kids like to be creative. A
pinch of mint is tasty on peas. A
few drops of vinegar perks up
spinach. A tablespoon of brown
sugar is great with squash. Corn
can be topped with dried bell pep-
pers and Italian seasoning is nice
on green beans.

The veggies go into the oven at
the same time.

Once the child has mastered the
baking powder biscuits, it’s no
trick to take out the oven dinner,
bump the heat to 450° and bake a
pan of biscuits while the rest of the
dinner waits.

This Sunday, June 3, you will be
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GOING GREEN calendar in your
North Shore News. Each week will
highlight a specific task towards an
environmentally-sound lifestyle. Small
changes, like those proposed in che
GOING GREEN calendar are easy
ways to make a difference -- changes
like eliminating single use throw-

aways, recycling your paper, plastic and
glass, purchasing the least harmful soaps
and cleaners, using recycled produets and
more. Post your GOING GREEN calendar
where your whole family can sce it and be
reminded to make envircnmentally friendly

choices.

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